Crepes (dairy free)

Crepe is basically a very thin pancake. I tried making them twice many moons ago but failed miserably. When I saw a video instruction from the Weelicious blog, I was inspired to give it another try.

Making the batter was very simple. Because the crepe batter was thin, I didn't have to worry about over mixing it. The challenge was cooking the crepes. I used a small frying pan, about 8 inches wide. There is such a thing as a crepe pan, but I want to work with what I have. So any nonstick frying pan should do the trick.

Catherine from Weelicious instructed to add about 2 tablespoons of batter into the pan. I read many recipes that indicated to cook the same amount of batter. But that didn't work for me. I added about 1/8 to 1/4 cup per crepe. It is the right amount to spread the batter around the pan. Instead of tilting the pan to spread the crepe batter, I used a mini spatula to spread the batter. It worked best this way for me. Whatever method used, be sure the batter spreads out thinly.

Crepes are best cooked and cooled before adding the filling. Perfect for a make-ahead-meal. I've made and kept them in the fridge for something sweeter as well. For savory, the fillings are usually scramble eggs with candied bacons. Banana with melted chocolate filling is healthy and chocolaty for something sweeter.

Crepes (dairy free)
adapted from Weelicious' crepes
makes 10

2 large eggs
3/4 cup (6 oz) coconut milk
1/2 cup (4 oz) water
2 Tablespoon (1 oz) safflower oil
2 Tablespoons sugar
1/4 teaspoon ground cinnamon
1 cup (4 oz) all purpose flour
safflower oil for cooking

1. In a large bowl, whisk together the eggs, coconut milk, water, and oil.
2. Mix in the sugar, cinnamon, and flour. Set aside.
3. Place the 8-10 inch frying pan on the stove at a medium low heat.
4. Coat the pan with 1 teaspoon of oil.
5. Add 1/8 to 1/4 cup of crepe batter to the pan and quickly spread the batter with a mini spatula.
6. Cook the crepe for about 1 minute.
7. Flip it over with a spatula and cook it for another 30 seconds.
8. Place it on the wiring rack to cool completely.
9. Make the rest of the crepes. Enjoy them with your favorite fillings.

STORING: Keep these crepes in an air tight container in the fridge for up to 5 days. To reheat, place the crepe on a warm frying pan (with no oil) for 30-60 seconds per side. No need to reheat the crepes for sweet fillings... unless you prefer warm crepes.

Allergy Info: These crepes are free from or can be made without dairy, corn, legumes (soy), nuts (not coconut), and fish. Add the sweet or savory fillings according to your allergy free diet.